Federal Way's Pimienta Bistro shows us how to make lobster and prawn linguine

Pimienta is a Modern European and Latin fusion restaurant that makes food with flair.

Author:
Joseph Suttner, Helen Smith

Published:
7:43 AM PST February 21, 2019

Updated:
3:02 PM PST February 21, 2019

SEATTLE — Pimienta Bistro transports anyone who comes through their doors into a world of fine dining. The restaurant's Latin American/European fusion menu gives customers access to a unique mix of flavors they aren't likely to find anywhere else.

Chef and owner Blanca Rodriguez was born in Guadalajara, Mexico and later in life traveled around Europe which inspired her to open a restaurant of her own that combined her culinary influences. Thus Pimienta was born. Chef Rodriguez joins New Day Northwest to show us how to make her famous Lobster and prawn linguine and talk about the restaurant.

Add butter to a saucepan and whisk until melted, add heavy whipping cream and seasonings into the pot. Stir. Cook while stirring until it starts to boil Stir until all ingredients are well blended. Set aside.

In a sauté pan place the mushrooms and cook for about 2 minutes, add asparagus and wine until wine evaporates.